Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were is...

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Bibliographic Details
Published in:PloS one 2021-11, Vol.16 (11), p.e0260024
Main Authors: Yuan, Huawei, Chen, Wenhao, Chen, Yuanlin, Wang, Lian, Zhang, Chao, Deng, Wuyuan, Zhang, Liqiang, Liu, Guangqian, Shen, Caihong, Lou, Kai, Wang, Songtao
Format: Article
Language:English
Subjects:
Alcohol
Alcohol use
Alcoholic beverages
Aroma compounds
Biology and Life Sciences
By products
Cereal products
Chemical properties
Crop production
Crop yield
Data collection
Engineering
Ethanol
Ethanol - metabolism
Fermentation
Fetal alcohol syndrome
Flavor compounds
Flavors
Gene sequencing
Identification and classification
Industrial microorganisms
Isobutanol
Isopentyl alcohol
Laboratories
Medicine and Health Sciences
Methods
Oryza - metabolism
Oryza - microbiology
Phylogeny
Physical Sciences
Production processes
Quality management
Quarantine
Research and Analysis Methods
Rice
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - metabolism
Side effects
Software
Visualization
Wages & salaries
Wine
Wine - analysis
Wine - microbiology
Wines
Yeast
Yeast fungi
Yeasts
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Description
Summary:Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0260024